Friday, October 5, 2007

Lamb Curry

I had been trying to make this curry for weeks! But everything was working against me as things kept coming up, people kept cancelling or time did not permit! But I'd seen the photo in my Marie Claire cookbook and knew I had to make it! It just looked so tasty! And so last night was the night! I bought all the ingredients, and prepared the kitchen - and then read the method and realised the meat needed to marinate for three hours!! By this stage it was 4pm! I wanted it on the table before midnight!! So I opted to marinate for an hour and a half and it was still so lovely. The recipe also asks for 2 teaspoons of garam masala but I added about a tablespoon. Two teaspoons just didnt seem enought to me....

In the end it was absolutely lovely. And I think my photo turned out looking very similar to the one in the cookbook - without all the arty farty talent that their photographer obviously had! Andy said it was the best curry I've ever made! (I've only made 5 mind you...) But still, a compliment. Very quick and easy to get it all in the pot and mixed together (once the 3 hours of marinating is over that is), and the result is very much worth it!

1kg Lamb shoulder, trimmed and cut into cubes

3 tablespoons olive oil

juice of 2 lemons

1 tablespoon finely grated fresh ginger

2 teaspoons garam masala

2 onions, finely chopped

400g chopped tomatoes

2 tablespoons tomato paste

3 green chillis, seeded and cut into strips

250ml beef stock

10 mint leaves, finely chopped

300g plain yoghurt

steamed basmati to serve

Put the lamb cubes into a large ceramic dish and add 2 tablespoons of the oil, the lemon juice, ginger and garam masala. Massage teh ingredients into the lamb to ensure it is well coated. Cover with plastic wrap and allow to marinate for 3 hours in the refrigerator.

Heat the remaining oil in a large heavy based saucepan and add the onion. Cook for a few minutes until the onion is soft then add the lamb - depending on the size of your pan you may need to cook the lamb in two separate batches. Cook for several minutes until browned. Add teh tomato, tomato paste, chilli and stock and return the rest of the lamb to the pan if necessary. Allow to simmer, stirring occasionally over a low heat for 1 1/2 hours, or until the liquid has reduced and the lamb is coated in a rick, thick sauce.

Meanwhile, stir the mint leaves into the yoghurt. Serve the lamb spooned over steamed rice with a dollop of minty yoghurt. Serves 4